Thai Crunch Salad with Peanut Dressing
Serves: 4
Prep Time: 30 min
Prep Time: 30 min
Ingredients:
| 1/4 cup | creamy peanut butter |
| 2 tablespoons | unseasoned rice vinegar |
| 2 tablespoons | fresh lime juice from one lime |
| 3 tablespoons | vegetable oil |
| 1 tablespoon | soy sauce |
| 2 tablespoons | honey |
| 21/2 tablespoons | 2-1/2 sugar |
| 2 | garlic cloves, roughly chopped |
| 1 square | -inch piece fresh ginger, peeled and roughly chopped |
| 1 teaspoon | salt |
| 1/4 teaspoon | crushed red pepper flakes |
| 2 tablespoons | fresh cilantro leaves |
| 4 cups | chopped cabbage or shredded coleslaw mix (i like to toss in a little shredded red cabbage for color) |
| 1 cup | prepared shredded carrot |
| 1 | red bell pepper, thinly sliced into bite-sized pieces |
| 1 | small english cucumber, halved lengthwise, seeded and thinly sliced |
| 2 | medium scallions, thinly sliced |
| 1/2 cup | loosely packed chopped fresh cilantro |
Directions:
For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Source: onceuponachef.com
